Italian Lunch Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Uncooked rotini pasta,
1 1/2 cup: Mayonnaise,
2 tbsp: Grated parmesan cheese,
1/4 cup: Red wine vinegar,
1 tsp: Italian seasoning,
1/2 tsp: Black pepper,
8: Hard-boiled eggs, peeled
& cubed,
3 cup: Shredded mozzarella cheese,
1 large: Green or red pepper, chopped
4: Or 5 scallions, chopped
2 tbsp: Finely chopped fresh parsley,
Directions:
Cook the pasta according to directions. Drain and set aside in a large
bowl. In a medium sized bowl, combine the mayonnaise, Parmesan,
vinegar, Italian seasoning, and black pepper; stir into the pasta.
Add the remaining ingredients and mix well. Best when chilled,
covered for a few hours before serving.
Note: You can even add some chopped pepperoni or leftover cooked
chicken or turkey; go ahead and make it as healthy as youd like.
Source: Mr. Foods Recipe Club Newsletter, June/July 1995 Typed by
Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
Source from luhu.jp
bowl. In a medium sized bowl, combine the mayonnaise, Parmesan,
vinegar, Italian seasoning, and black pepper; stir into the pasta.
Add the remaining ingredients and mix well. Best when chilled,
covered for a few hours before serving.
Note: You can even add some chopped pepperoni or leftover cooked
chicken or turkey; go ahead and make it as healthy as youd like.
Source: Mr. Foods Recipe Club Newsletter, June/July 1995 Typed by
Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
Source from luhu.jp